Food Safety: Why You Should Be a Little Chicken About Chicken! by Chef Gigi Gaggero, Host of KSCU 103.3 FM LIVE Food Talk Radio S.F. Bay Area
As a chef, I love to cook and eat chicken. But it can be potentially a hazardous food if handled improperly. About one in four pieces of raw chicken carry salmonella. Salmonella from poultry sickens over 200,000 Americans a year, according to USDA food safety data. Chicken and the juices found inside the package is a perfect environment for the growth of salmonella and other bacteria.
- Always cook chicken to 160 degrees F.
- Wash surfaces that touch raw chicken and its juices with hot soapy water and a touch of bleach.
Let’s enjoy our chicken safely!